These quick and easy Low Carb Meatloaf Meatballs have a flavorful mix of ground beef, onions, and seasoning and are baked in a muffin tin to make the perfect serving size.
If you’re anything like me, having ground beef readily available is a dinner lifesaver. Whip up these meatloaf meatballs for a speedy and hassle-free meal on those hectic nights, and enjoy the added bonus of delicious leftovers.
Why You’ll Love It
- You will love how fast these meatloaf meatballs come together. You need just a few ingredients to put these together and dinner is done.
- These little meatloaf meatballs are great for meal prep and they are very easy to freeze, so you can just pop them in the microwave when you need them.
» You might also like these Honey Sriracha Meatballs.
Ingredients You’ll Need
- Ground beef – Feel free to use the fat percentage you like best. We are using Butcher Box 85-15 for this recipe.
- Onion – Yellow or white onions work well. Onion adds flavor and moisture to the ground beef. We are grating it for this recipe to keep the pieces small. You could add chopped onion if you like.
- Seasonings – Italian seasoning, garlic powder, salt, and ground black pepper.
- Egg – The egg acts as a binding agent for these meatloaf muffins.
- Ketchup – No-sugar added ketchup. Ketchup adds a nice sweetness to the mini meatloaves and prevents them from going dry. This is optional.
Equipment Needed
- Medium sized mixing bowl – A medium sized mixing bowl is indispensable in the kitchen.
- Cupcake or muffin tin – A cupcake or muffin pan is super versatile in the kitchen for making all kinds of things. It also helps with portion control.
Expert Tips to Follow
- Adding grated onion to the meat mixture is a great way to get onion flavor and add moisture to the recipe without big chunks of onion that some may find off putting.
- For evenly sized meatballs, use an ice cream scoop or a tablespoon to measure out the meat mixture.
- If you prefer, you can wear food-safe disposable gloves while shaping the meatballs. This helps keep the mixture from sticking to your hands and makes cleanup easier.
- Don’t pack the meat mixture into the cupcake wells to tightly. It will make the meatloaves tough and dense.
- The serving size is 2-3 meatballs.
How to Make Low Carb Meatloaf Meatballs
Step 1: Preheat
Start by preheating the oven to 375° F (190°C). Lightly spray the wells of the cupcake tin with cooking spray and set aside.
Step 2: Prepare the Meatballs
Place the ground beef into a mixing bowl, grate the onion into it, and mix to incorporate. Then add the remaining ingredients, except the ketchup. Stir until just combined.
Lightly pack the meat mixture into the wells of a round silicone cupcake or muffin mold. It should make 12 meatballs.
Step 3: Bake
Place the muffin mold in the oven and bake for 18-20 minutes. Baste with ketchup after 15 minutes of cooking and again right after they are done cooking. This will give the ketchup time to form a nice glaze on the top.
Remove the meatballs from the mold and top with ketchup. Let cool for a few minutes before serving.
Storing Options
Refrigerator: Store the cooked meatballs in an airtight container in the refrigerator for up to 3-4 days. Make sure the meatballs have cooled completely before storing them.
Freezer: Once the meatballs are fully cooked and cooled, place them in a freezer-safe container or freezer bag. Label the container with the date and store them in the freezer for up to 3 months.
How to Reheat
Oven: Preheat the oven to 350°F(176°C). Place the meatballs on a baking sheet and cover them with foil to prevent drying. Reheat in the oven for about 10-15 minutes or until heated through.
Microwave: Arrange a few meatballs on a microwave-safe plate and cover them with a damp paper towel or microwave-safe lid. Microwave on medium power in 30-second intervals, checking and stirring in between, until the temperature is reached.
Air Fryer: Preheat the air fryer to 350°F(176°C). Arrange the meatballs in a single layer in the air fryer basket. Cook for about 5-8 minutes or until heated through, shaking the basket halfway through for even heating.
What to Serve With This Dish?
If you’re looking for a great side dish to serve alongside this main dish, why not try one of these recipes below. They will compliment this main dish very well and are all low in carbs so you can make a great keto or low-carb meal to enjoy.
Questions About the Recipe
How do I know when it’s done cooking?
The best way to check if the meat is done is with a meat thermometer. The middle of the meatloaf should reach 160°F(70°C). There should be no pink in the center of the meatloaf.
Can I make them in the air fryer?
Yes, you can make these meatloaf muffins in the air fryer. Follow the same instructions as the oven, but place them into a silicon egg mold. Cook at 380°F(193°C) for 5 minutes. Glaze the bites and cook for another 2 minutes.
Can I make the meatballs ahead of time?
Yes, absolutely! You can prepare the meatball mixture ahead of time and refrigerate it for up to 24 hours before shaping and baking the meatballs.
Can I use an egg substitute in this recipe?
Yes, you can use flaxseed or chia seed eggs as substitutes for the beaten egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens. However, it’s not entirely necessary to replace the egg. It does help to hold together the meat better, but the meatballs won’t crumble or fall apart without the egg.
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Meatloaf Meatballs
Equipment
- Medium sized mixing bowl
Ingredients
- 1 pound (454 g) ground beef
- 1/4 cup (40 g) onion grated
- 1 teaspoon (2 g) Italian seasoning
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1 egg
- 1 cup (237 ml) water
- 1/3 cup (79 ml) no-sugar added ketchup
Instructions
- Pre-heat the oven to 375° F (190°C).
- Lightly spray the wells of the cupcake tin with cooking spray and set aside.
- Place the ground beef into a mixing bowl, grate the onion into it, and mix to incorporate. Then add the remaining ingredients, except the ketchup. Stir until just combined.
- Lightly pack the meat mixture into the wells of a round silicone cupcake or muffin mold. It should make 12 meatballs.
- Place the muffin mold in the oven and bake for 18-20 minutes. Baste with ketchup after 15 minutes of cooking and again when they are done.
- Remove the meatballs from the mold and top with ketchup. Let cool for a few minutes before serving.
Notes
- Adding grated onion to the meat mixture is a great way to get onion flavor and add moisture to the recipe without big chunks of onion that some may find off putting.
- For evenly sized meatballs, use an ice cream scoop or a tablespoon to measure out the meat mixture.
- If you prefer, you can wear food-safe disposable gloves while shaping the meatballs. This helps keep the mixture from sticking to your hands and makes cleanup easier.
- Don’t pack the meat mixture into the cupcake wells to tightly. It will make the meatloaves tough and dense.
- The serving size is 2-3 meatballs.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Angela lives a low-carb lifestyle in the Pacific Northwest with her two kids. She loves to read, cook, bake, try new recipes, and travel.